22

Problems associated with the assay of cathepsin D in meat and meat products

Year:
1991
Language:
english
File:
PDF, 266 KB
english, 1991
23

Protein extractability in dry-cured ham

Year:
1992
Language:
english
File:
PDF, 387 KB
english, 1992
24

Muscle lipolysis phenomena in the processing of dry-cured ham

Year:
1993
Language:
english
File:
PDF, 554 KB
english, 1993
30

Effect of pork meat proteins on the binding of volatile compounds

Year:
2008
Language:
english
File:
PDF, 698 KB
english, 2008
33

The use of muscle enzymes as predictors of pork meat quality

Year:
2000
Language:
english
File:
PDF, 171 KB
english, 2000
34

Dry-cured ham flavour: enzymatic generation and process influence

Year:
1997
Language:
english
File:
PDF, 978 KB
english, 1997
46

Pre-freezing Hams Affects Lipolysis during Dry-curing

Year:
1994
Language:
english
File:
PDF, 407 KB
english, 1994